FARMERS CHEESE PIEROGI FILLING
INGREDIENTS:
1 to 1-1/2 pounds of Farmer’s Cheese
1 egg, beaten
1 teaspoon sugar
1/4 teaspoon nutmeg
DIRECTIONS:
Mix all ingredients. Refrigerate until cold.
Use 1 teaspoonful per pieroghi.
Makes 4-5 dozen.
Recipe courtesy Gloria w.
CABBAGE PIEROGI FILLING
INGREDIENTS:
Medium head of cabbage
¼ cup canola oil
Sea salt
Pepper
DIRECTIONS:
Grate a solid, medium head of cabbage.
Fry cabbage in 1/4 cup oil, until cabbage is lightly browned and tender.
Add a little water, if too dry, to complete cooking.
Add salt and pepper to taste.
Refrigerate until cold.
Roll into 1” balls.
Makes 6 dozen.
Recipe courtesy Gloria w.
PRUNE PIEROGI FILLING
INGREDIENTS:
Solo® prune filling (Use a teaspoonful or less per pierogi)
or
Dried pitted prunes
DIRECTIONS:
If using dried pitted prunes, boil in a small amount of water to soften. Drain. Cut in half, if prunes are too large.Makes 4 dozen.Recipe courtesy Gloria w./span>
POTATO & CHEESE PIEROGI FILLING
INGREDIENTS:
5 pounds potatoes, peeled and cubed
1 teaspoon garlic powder, add to water
8 ounces extra-sharp cheddar cheese
1/4 cup butter
1 teaspoon sea salt
DIRECTIONS:
Boil potatoes until tender. Drain, reserving some of the water.
Mash potatoes with 8 ounces shredded extra-sharp cheddar cheese,
1/4 cup butter, and 1 teaspoon salt.
Add a bit of reserved water if needed, to moisten.
Refrigerate until cold. Roll into 1″ balls.
Makes 8-9 dozen.
Recipe courtesy Gloria w. (more…)
Pierogi Dough
INGREDIENTS:
2/3 cup tapioca flour
2/3 cup potato starch flour
2/3 cup brown rice flour
3 tablespoons corn starch
2/3 teaspoon salt
1 teaspoon xanthan gum
1 stick butter
2/3 cup sour cream
3 eggs, beaten
1 teaspoon apple cider vinegar
DIRECTIONS:
Eggs, butter, and sour cream should be cold for best results.
Combine dry ingredients in mixing bowl.
Cut cold butter into slices and work into flour mixture with pastry cutter.
Add eggs, sour cream and vinegar. Stir until well blended. Work dough into a ball using hands, adding a little more flour, as needed. Dough should be not be sticky.
Roll 1/4 of the dough at a time. Roll out as for pie crust. Flour board and rolling pin so dough doesn’t stick to surfaces. You can also roll dough between wax paper sheets, but flour those as well.
Cut 3″ circles out of dough.
Fill centers with approximately 1 tablespoon of cold filling.
Gently fold in half. Gently press edges together to seal.
To freeze: Arrange pierogies onto cookie sheet so none are touching. Freeze until solid. Remove from tray. Store in freezer bags.
To cook: Place frozen pierogies into boiling water. Boil gently until they float to surface (approximately 3-5 minutes). Drain.
To serve: Melt 1 stick of butter. Add 1 chopped onion. Fry until onions are nicely browned. Toss mixture over pierogies.
Makes 4 dozen.
Recipe courtesy Jamie f.
Baked Ziti
INGREDIENTS:
1 pound brown rice penne pasta
16 ounce ricotta cheese
2 eggs
7 ounces mozzarella cheese
2 tablespoons Romano cheese
¼ teaspoon cracked peppercorn
Sprinkle parsley
Sprinkle basil
1 can tomato sauce
2 tablespoons red wine
DIRECTIONS:
Cook 1 pound penne rice noodles in boiling water according to package directions and drain.
Beat 2 eggs. Add cheeses, sauce, and spices. Mix well. Fold in pasta. Spritz Baking pan with cooking spray. Add pasta mix. Top with extra sauce, mozzarella, and Romano cheese.
Bake 325° for 45 minutes.
Adapted from Donna d’s recipe.
Oatmeal Crackers
INGREDIENTS:
½ cup tapioca flour
½ cup brown rice flour
1/3 cup oat flour
1 teaspoon xanthan gum
2 cups rolled oats
1 teaspoon sea salt
2 tablespoons honey
½ cup butter
½ cup boiling water
DIRECTIONS:
Combine dry ingredients in mixing bowl. Separately, cover butter with boiling water. Stir liquid and honey into dry ingredients. Mix well. Add more flour, if dough is too sticky. Roll very thin. Cut like crackers. (For thicker, softer bread, press firmly into 9×13 pan). Pierce with fork.
Bake 350 for 14 minutes or until lightly browned.
Raspberry Topping
INGREDIENTS:
15 ounce can Oregon® red raspberries in heavy syrup
3 tablespoons corn starch
DIRECTIONS:
Press raspberries and syrup through sieve to remove seeds.
Place cornstarch in a 1 quart pot. Slowly add syrup, stirring to dissolve. Heat over medium heat until boiling and thickened. Allow to cool. Spread over top of cooled cake.
Dot’s Cheese Cake
INGREDIENTS:
16 ounces cream cheese, softened
15 ounces ricotta cheese
2 cups natural cane sugar
4 eggs
3 tablespoons tapioca flour
3 tablespoons corn starch
2 tablespoons freshly squeezed lemon juice
2 teaspoons vanilla extract
1 stick butter, melted
16 ounces sour cream
DIRECTIONS:
Beat cheeses and sugar together. Add eggs. Add flour, cornstarch, vanilla, and lemon juice. Mix well. Melt butter and let cool. Blend in butter and sour cream. Spritz a 10” spring form pan with cooking spray.
Bake 325 for 70 minutes.
Turn oven off and keep cheesecake in oven for 2 hours.
Refrigerate when cool. Top with your favorite topping.
Adapted from Mrs. m’s recipe.
Baked Mac & Cheese
INGREDIENTS:
1 pound gf macaroni
12 ounce extra sharp cheese, cubed
1 cup or more of milk
1 tablespoon Romano cheese
¼ teaspoon cracked peppercorn
2 tablespoons butter
DIRECTIONS:
Cook 1 pound gf macaroni in boiling water according to package directions. Drain. Spritz baking pan with cooking spray. Place macaroni and cubed cheese into 12” x13” pan. Pour milk into pan until it just appears to surface. Dot with butter. Sprinkle with pepper and Romano cheese. Cover with tin foil.
Bake 350° for 30 minutes or until milk has absorbed.